Microsoft Word 杨娟艳-二校

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1 7 7 Vol. 7 No Journal of Food Safety and Quality Jul., ~2015 1, 杨娟艳 2, 杨园园 2, 王本江 2, 黄旭玮 2, 高源 2, 许乾丽 (1., ; 2., ) 2* 摘要 : 目的 5, 方法 GB/T , SNT GB/T , 2012~2015 5, GB/ 结果 3054, 95.6% 99.1% 98.5% 99.3% 100% 结论 4 关键词 : ; ; ; ; ; Analysis on the detection results of pigments in catering food of Guizhou province in 2012~2015 YANG Juan-Yan 1, YANG Yuan-Yuan 2, WANG Ben-Jiang 2, HUANG Xu-Wei 2, GAO Yuan 2, XU Qian-Li 2* (1. Guiyang College of Traditional Chinese Medicine, Guiyang , China; 2. Guizhou Province of Food and Drug Inspection Institute, Guiyang , China) ABSTRACT: Objective To analyze the detection results of 5 kinds of pigments including lemon yellow, allura red, sunset yellow, carmine and tonyred in the catering services food of Guizhou province, and master the food safety situation of Guizhou province. Methods According to GB/T Determination of synthetic colorants in food, SN/T Determination of allure red AC, carmosine, brilliant blue FCF, sunset yellow FCF in food-high performance liquid chromatogarphic method and GB/T Detection method of tonyred dyes in food-high performance liquid chromatogarphic method, the detection results of 5 kinds of pigments in catering services food of Guizhou province in 2012~2015 were analyzed. According to GB/ Standards for use of food additives and The list of non-food substances which may be illegal to add in food, the results were determined whether qualified or not. Results For the detected 3054 batches of food, the qualified rates of lemon yellow, allura red, sunset yellow, carmine and tonyred were 95.6%, 99.1%, 98.5%, 99.3% and 100%, respectively. Conclusion As a whole, the situation of pigment used in catering services food is better in Guizhou province within 4 years. KEY WORDS: catering food; lemon yellow; allura red; sunset yellow; carmine; tonyred 基金项目 : ([2012]4001 SY [2011]3090 ) Fund: Supported by Guizhou Province Department of Project (Guizhou Branch Platform [2012]4001, Guizhou Branch SY Word[2011]3090) and Country Catering Service Project Formulating Food Safety Standards * 通讯作者 :,,,, @qq.com *Corresponding author: XU Qian-Li, Master, Chief Pharmacist, Guizhou Provincial of Food and Drug Inspection Institute, No.142, Shibei Road, Guiyang , China @qq.com

2 前言,,, [1],,, [2,3] ;, [4-7],, [8], [9],,, GB/T [10] SNT [11] GB/T [12], GB [13], 5,, % [14], [15] [16] [17,18], [19,20],,, 10 2 材料与方法 2.1 样品来源 2012~ ( ), 9, 仪器及试剂 LC-20A (); DK-98-ⅡA (); TALBOYS ( ) ( Mreda ); (, Tedia ); (, () ), 2.3 检测项目及方法 1,, 质量控制, 2012~2015 FAPAS (Food Analysis Performance Assessment Scheme, ) LGC(Laboratory of the Government Chemist, ) 5, 25, %~98.8%, 判定依据 GB , 1,, 1 Table 1 表 1 6 种色素的检测方法和限量值 Detection methods and limits of 6 kinds of pigments GB/T SNT GB/T

3 7, : 2012~ [17] 表 2 6 种色素的回收率试验结果 Table 2 Recovery rates of 6 kinds of pigments /(mg/kg) /% /% 结果 ~2015 年贵州省餐饮服务食品中 5 种色素检测结果, % 99.1% 98.5% 99.3% 100%, 种色素检测结果分析柠檬黄检测结果分析 , 95.6%,, 1, 29 mg/kg, 0.30~20 mg/kg 0.26~44 mg/kg 1.5~4.4 mg/kg,,,, 诱惑红检测结果分析 , 99.1%,,,,,, ~2570 mg/kg 2.3~6.6 mg/kg 日落黄检测结果分析 , 98.5%,,,,,, 0.58 mg/kg, 1.4~206 mg/kg 0.70~83 mg/kg 2.7~4.3 mg/kg Table 3 表 ~2015 年贵州省餐饮服务食品中 4 种色素检测结果 (n=2) Detection results of 4 kinds of pigment in food and beverage of Guizhou province in 2012~2015(n=2) ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ :

4 胭脂红检测结果分析 , 99.3%,, 1.4~3.0 mg/kg 0.02~0.56 mg/kg 1.4~3.6 mg/kg,,, [21],, 苏丹红检测结果分析 4 986, 100% 3.3 不合格产品原因分析,,,,,,, 85%,,,,,,,,,, 4 结论与建议 [22],, 2012~2015,,,,,,,, ;,, 参考文献 [1] Dufosse L. Microbial production of food grade pigments [J]. Food Technol Biotechnol, 2006, 44(3): [2],,. 8 [J]., 2014, 24(6): Liu TR, Zhao HY, Luo RC. Determination of 8 kinds of synthetic colourants in health foods by HPLC [J]. China J Health Lab Technol, 2014, 24(6): [3],,,. [J]., 2010, (4): Zhu HB, Gong J, Ni SF, et al. Study on chemical composition and health function of edible natural pigment [J]. Northwest Pharm J, 2010, (4): [4],,,. 7 [J]., 2014, 24(2): Yan B, Hu J, Zhang YW, et al. Determination of 7 synthetic pigment in puffed foods by ultra performance liquid chromatography [J]. China J Health Lab Technol, 2014, 24(2): [5]. [J]., 2012, 33(23): Cheng L. Characteristics, application, safety evaluation and safety control of natural food pigment [J]. Food Sci, 2012, 33(23): [6],, 祎,. [J]., 2015, 18(6): Li KX, Pan XJ, Mao ZY, et al. The research progress of tartrazine in Beverage [J]. Bever Ind, 2015, 18(6): [7],,. [J]., 2009, 2(19): Cheng X, Dai HH, Chen DD. Research progress on the toxicity of six kinds of colorants [J]. J Inspect Quarant, 2009, 2(19): [8],,,. [J]., 2009, (10): Li JY, Wang HB, Lin ZH, et al. Harm of synthetic pigment and its analytical meth od [J]. Chin Horticult Abstr, 2009, (10): [9],,, [J]., 2011, 32(4): Shao SP, Xi XL, Chen JZ, et al. Determination of 5 kinds of illegally-added colorants in drink and candy [J]. Food Sci, 2011, 32(4): [10] GB/T [S]. GB/T Determination of synthetic colorants in food [S]. [11] SN/T , [S]. SN/T Determination of allure red AC, carmosine, brilliant blue FCF, sunset yellow FCF in food-high performance liquid chromatogarphic method [S]. [12] GB/T [S]. GB/T Detection method of tonyred dyes in food-high performance liquid chromatogarphic method [S]. [13] GB/T [S]. GB/T Standards for use of food additives [S]. [14],, [J]., 2014, 21(11): Ma SQ, Wang D, Wang H. Weifang city investigation and analysis of food additives in drinks, ice cream and jelly in 2013 [J]. Pract Prev Med, 2014, 21(11): [15],,,. [J]., 2015, 22(12):

7, : 2012~2015 2999 Zhang Y, Wang HW, Wang SH, et al. Detection of pigment content of cooked me at products in the market and supermarket [J]. Pract Prev Med, 2015, 22(12): 1494 1495. [16],. [J]., 2012, 18(14): 108 110.

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5 7, : 2012~ Zhang Y, Wang HW, Wang SH, et al. Detection of pigment content of cooked me at products in the market and supermarket [J]. Pract Prev Med, 2015, 22(12): [16],. [J]., 2012, 18(14): Wang XH, Xie PS. Study of lemon yellow and sunset yellow in Adulterants Rhizoma Belamcandae [J]. Chin J Experim Tradit Med Formulae, 2012, 18(14): [17],,,. HPLC-DAD 6 [J]., 2014, 35(2): Hu LL, Yang C, Shi H, et al. Determination of six kinds of synthetic pigments in chinese steamed bread of coarse grains by high performance liquid chromatography with diode array detection [J]. Food Sci, 2014, 35(2): [18],,,. HPLC-DAD S 3 [J]., 2015, 23(6): Yang Y, Luo Y, Wu LL, et al. Study on determination of 3 kinds of pigment cont ent of yellow, green in steamed bread by HPLC [J]. Grain Oil Food Sci Technol, 2015, 23(6): [19],,,. [J]., 2014, 5(7): Yang WW, Wang LO, Xu QL, et al. Uncertainty analysis determination of citrine and sunset yellow in noodle by HPLC [J]. J Food Saf Qual, 2014, 5(7): [20],,,. HPLC-DAD [J]., 2014, 42(24): Wang LO, Yang WW, Hu LL, et al. Uncertainty analysis determination of carmina and temptation in steamed bread by high performance liquid chromatography(hplc) with diode array detection(dad) [J]. J Anhui Agric Sci, 2014, 42(24): [21],,,. HPLC [J]., 2006, 27(2): Cai ZM, Zeng Y, Shi X, et al. HPLC determination of artificial synthetic pigment in food of Shanghai city [J]. J Tongji Univ, 2006, 27(2): [22],,,. [J]., 2006, 31(1): 5 7. Qian YP, Sheng XY, Xu XL, et al. Edible pigment and its application [J]. Biology Teaching, 2006, 31(1): 5 7. 作者简介 ( 责任编辑 : 姚菲 ) 杨娟艳, 硕士, 主要研究方向为食品药品质量研究 @qq.com 许乾丽, 硕士, 主任药师, 主要研究方向为食品药品质量研究 @qq.com

Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export